A small amount of Citric Acid can make a big difference in adjusting the PH levels of various substances. It falls between lemon juice and Tartaric Acid in terms of strength and is a valuable tool in achieving desired levels of acidity in natural Dyeing.

Tartaric Acid, a byproduct of wine making, is a stronger alternative to Citric Acid. It is commonly used in natural dyeing to lower the pH to 1+ and intensify and brighten cochineal reds. Additionally, it serves as an antioxidant (E334) and is naturally present in grapes and bananas.